I started this blog to ensure some of our well used family recipies do not ever get lost. Each one has been tested by the family, most over several years, and is rated according to how difficult it is to make.
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Thursday, August 21, 2014

6 great cupcakes in a jiffy

I have been trying many cupcake recipies of late. All have been found wanting, until this one. I wanted a cupcake that was versatile, not too sweet, had a good, light cake, but not crumbly, and that was delicious. Not much to ask? So many of the recipies just did not stack up, too sweet, cakes that did not rise well, etc. even Nigella did not come up to the mark.

Well here is a recipie that I adapted from one that Matt Preston's friend Carol, put up on Taste (click here for the link).

This makes 6 large cupcakesor 10ish small ones. That's perfect for our family. The cakes turn out with a rounded top, they are not the flat type of cupcake I have often seen. I have not included Icing recipie, as I'm sure you have your favourite one. You can easily double the recipie, or more if you want! Vary the flavours once you have mastered the cakes, the next one I am going to make is coconut and lime. Just remember to remove a little of the flour (no more than a tablespoon) if you are going to add a dry ingredient like coconut or cocoa for chocolate cakes.

Cup Cakes

Rating: moderate

Ingredients

115g self-raising flour

2 teaspoons cornflour

115g caster sugar

115g butter, at room temperature, chopped

1 egg

13ml (1/4 cup) milk

1 scant tsp vanilla extract

Method

Preheat oven to 190°C/170°C fan forced.

Line 6 80ml (1⁄3 cup) muffin pans with paper cases.

Sift the flour and cornflour into a large bowl.

Add the sugar, butter, eggs, milk and vanilla.

Use electric beaters to beat on medium-low speed for 3-5 minutes until mixture is very pale and very smooth.